PASTRY:

1 c. flour
Pinch of salt
1/4 c. butter
Cold water

FILLING:

3/4 lb. cottage cheese
1 tbsp. flour
1/4 tsp. salt
1 c. cream
1/2 c. sugar
Grated rind of 1 lemon
Juice of 1 lemon
3 eggs, separated
1/2 c. dried currants
Confectioners' sugar

1. Sift flour and salt into a mixing bowl. Rub in butter with your fingertips until mixture looks like fine bread crumbs. Add enough cold water to form a stiff dough. Chill. Roll out to a thickness of 1/8" and line bottom of a 9" pie tin.

2. Sieve cottage cheese through a fine strainer. Blend in flour and salt. Stir in cream, sugar, lemon rind and lemon juice.

3. Beat egg whites until stiff.

4. Beat egg yolks well and mix with cheese mixture.

5. Stir currants into cheese mixture.

6. Fold in egg whites and pour into pastry shell.

7. Bake in a 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake for about 45 minutes or until firm.

8. Cool and sprinkle with confectioners' sugar. Serves 6 to 8.